BEETS

BEETS

Preparation time: 5 minutes

Yield: 2 to 4 servings

                                        

1 beet sliced and julienned 

Place beet slices in a glass bowl in a small amount of water.  Zap for 3 minutes, stir, and repeat until a knife easily goes through the slices.

Serve as is or with a vinaigrette dressing.  Chop and add to salads.  

CHOCOLATE BANANA WALNUT MUFFINS

CHOCOLATE BANANA WALNUT MUFFINS

Oil a muffin pan or paper muffin cups

Preheat oven to 350 degrees 

Preparation time: 20 minutes

Yield: 12 muffins

1-cup cup water

1/3-cup ground flaxseed

1/4-cup oil

1-cup smashed bananas

3/4-cup maple syrup

2-cups whole-wheat pastry flour

1/2-cup cocoa

2-teaspoons baking powder

1-teaspoon-baking soda

1/4-teaspoon salt 

1-cup walnuts, fold in just before pouring in the muffin pans

In standing mixing bowl, mix together the water, flaxseed, oil, bananas, and maple syrup.  

In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.  

Add the dry to the wet and mix until uniform.  Fold in the walnuts.  

Pour into muffin cups or sprayed muffin pans until ¾ full.  

Bake at 350 degrees for 30 minutes or until a toothpick inserted into the center comes out clean. 

BEANS AND FRANKS

BEANS AND FRANKS

Preparation time: 10 minutes

Yield: 4 servings

2-cans (15 ounces) baked beans or 4 cups baked beans (go to July 2014 for recipe)

1-tablespoon oil

1-pack (16 ounces) vegan hot dogs

In a skillet, heat oil over medium high heat.  Slice the hot dogs on the diagonal into bite size pieces. When hot dog pieces are crispy, remove from the skillet.   

Zap the beans for 3 minutes, stir and repeat until evenly hot.  

Combine the beans and franks and then serve.

KALE

KALE

Preparation time:  15 minutes

Yield:  8

1-tablespoon oil

1 bunch kale, chopped

1 onion chopped

1/2-cup water

1-teaspoon vegan chicken flavored bullion powder

In a large heated skillet, sauté the onions until soft.

Add the kale stirring until limp. 

Zap the water in the microwave for 2 minutes on high.  

Stir the bullion powder into the hot water.

Add the bullion water to the kale stirring until the liquid is adsorbed.    

EGGPLANT PARM

EGGPLANT PARM

Oil a 9 x 13-inch baking dish

Preheat oven to 350 degrees 

Preparation time: 30 minutes

Yield: 8 servings

kale, masked potatoes, and eggplant parm

1 large eggplant

4-cups marinara sauce

vegan cheeze

Slice eggplant into ½-inch thick slices.  

Place eggplant on a large dish and zap in the microwave until tender.  

Place slices in an oiled 9 x 13-inch baking pan.  Pour sauce over eggplant.  Top the eggplant with vegan cheese. 

Bake at 350 degrees until cheese melts.  

Serve with pasta or mashed potatoes.  

Place between inside a bun for a hot sandwich.  

CRANBERRY ORANGE COOKIES

BREAKER CRANBERRY ORANGE COOKIES

Oil a baking sheet or use a silicone pad                                      

Preheat oven to 350 degrees 

Preparation time: 10 minutes

Yield: 24 servings

6-cups rolled oats or quick oats

1-cup whole-wheat flour

1-cup almonds, smashed                     

1/2-cup sunflower seeds         

1/2-cup pumpkin seeds

1/2-cup ground flaxseed 

1/4-cup sesame seeds

1-teaspoon salt

1/2-cup coconut oil

3/4 maple syrup

                                                                                    zest and juice of two oranges

                                                                                    1-cup water

                                                                                    1-cup dried cranberries 

                                                                                   

In the standing mixing bowl, combine all the dry ingredients.  

Add the oil and mix until oats are evenly coated.  

Add the maple syrup, orange zest, orange juice, water, and mix until uniform. 

Spread out the mixture on a baking sheet. 

Roll over the dough with a rolling pin.  

Score the dough or leave it if you want to break into uneven pieces.   

Bake at 350 degrees for 35 minutes or until golden.  

Cool and then break along scored line or break into pieces.   

Store the cookies in a plastic bag in the refrigerator or freezer.  

CONFETTI RICE SALAD

 CONFETTI RICE SALAD

Preparation time: 20 minutes

Yield: 8 servings

6 cups cooked rice

1 green pepper, minced

1 red pepper, minced

1 yellow squash, minced

1 bunch of green onions, minced

1/3-cup olive oil

1/2-cup lemon juice

salt and pepper to taste

Mix all ingredients together.  Refrigerate for 1 hour or more.  Serve cold over Romaine lettuce.